Directions

Grill or sauté chicken in skillet over medium heat for about 10 minutes or until cooked through; set aside.

Make the sauce: In a skillet, heat half of the oil over medium heat; cook onion for about 15 minutes or until golden brown. Add bell pepper and cashews; cook for 2 minutes, stirring often. Remove from stove; let stand until cool enough to handle. Purée in blender, adding a few tablespoons of water if needed. Set aside.

Crush kasoori methi with fingers; add to skillet and cook for 2 minutes. (If you like sauce with a thinner consistency, add a few more tablespoons of water and an extra splash of cream; simmer gently for 5 minutes.) Return reserved chicken to skillet, tossing well to coat with sauce.

Season with salt and extra chili powder if desired. Garnish with cilantro.

Variations

Tip: Serve this dish with Naan or Basmati rice.

Tip: Kasoori methi (dried fenugreek leaves) is found in Indian grocery stores.